October 2025

Serves 6 people · 1 2kg octupus· 6 tablespoons of extra-virgin olive oil· 1 teaspoon sweet paprika· 1 teaspoon spicy paprika· rock salt Place the cleaned octopus in a freezer to allow the muscles to break, and the meat to become more tender. After 24 hours take the octopus out of the freezer and defrost […]

Ingredients (make 4 servings) In a sauce pan, add the olive oil, butter, and sauté lightly the onion, pumpkin, and pears forapproximately 10 minutes.Then add the vegetable broth and cook for another 15 minutes. Seasonwith Salt and Pepper to taste. On a separate pan, add sugar and the hazelnuts. Sauté overmedium heat until the sugar

Ingredients (serves 4) The topping The base400g beef solomillo 125g flour120g foie 100g butter200g sweet onion 100g grated parmesan100ml red wine 100g chopped almondssalt pepper 1 egg yolkoil Mix the butter with the flour, parmesan, almonds and then the egg yolk. Knead until you have a short pastry. Separate into 75gr balls and then stretch

Serves 4 INGREDIENTS 3 tomatoes1 small green pepper½ red pepper1 onion1 garlic clove1 cayenne pepper8 strands of saffron400gr cooked haricot beans24 cockles1 liter fish/seafood stock50ml white wine3 bay leavesgrated peel of one lemonparsleythymeTo make the sofrito (sauce base), cut the onion and peppers into small cubes. Grate the tomato and finely chop the garlic. In

Ingredients (serves 4) 1kg mussels16 baby/new potatoes1 onionWatercress1 glass of moscatel wine or sherry2-3 cloves of garlicThymeSaltOnion shoots Olive oil Place the mussels in a pot with a little water and cook until the shells open. Once open, take the mussels from the shells, chop and reserve. Chop the onion finely and fry in a

Serves 4 125g flour30g butter¼ ltr water4 eggssalticing sugarOptional: chocolateWhipped cream Place the water, butter, lemon peel and salt in a pot. When the mixture begins to boil add the flour and mix well until the mixture no longer sticks to the side of the pot. Take it off the heat and allow to cool.